Lima Bean Paella Recipes

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PAELLA VALENCIANA



Paella Valenciana image

No seafood in this paella! Recipes for the iconic Spanish rice dish differ from region to region, and in Valencia, it's all about ingredients that come from the land. Our version calls for pimenton-spiced chicken legs and plenty of vegetables, from fresh broad beans and tomatoes to frozen lima beans and canned artichokes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 18

1 tablespoon pimenton (Spanish smoked paprika)
Kosher salt and freshly ground pepper
7 tablespoons extra-virgin olive oil
2 pounds bone-in, skin-on chicken thighs and drumsticks (4 whole legs)
3 cups low-sodium chicken broth
1 sprig rosemary
1/2 teaspoon saffron threads
1 large onion, chopped (2 cups)
1 medium green bell pepper, chopped (1 cup)
6 cloves garlic, minced (2 tablespoons)
1 1/4 cups Bomba or Calasparra rice
1 tablespoon tomato paste
2 medium tomatoes, seeded and chopped (1 cup)
1/4 cup dry white wine, such as vinho verde
1 cup frozen lima beans, thawed
6 ounces broad beans or green beans, trimmed and cut into 2- to 3-inch pieces (1 1/2 cups)
1 can (13.5 to 15 ounces) artichoke hearts in water, drained, patted dry, and halved lengthwise if whole (1 cup)
Lemon wedges, for serving

Steps:

  • Preheat oven to 400 degrees. In a small bowl, mix pimenton with 2 teaspoons salt, 1/4 teaspoon pepper, and 1 tablespoon oil. Rub mixture all over chicken and let stand while you prepare remaining ingredients (or cover and refrigerate up to 2 days).
  • Combine broth, rosemary, and 1/2 teaspoon salt in a small pot; crumble saffron into mixture. Bring to a simmer over medium heat, then reduce heat to lowest setting and cover to keep warm.
  • Heat 3 tablespoons oil in a 15-inch paella pan over medium-high. Season chicken with salt and pepper; cook, flipping once and occasionally turning pan to ensure even cooking, until golden brown, 8 to 10 minutes. Transfer to a plate. Drain fat from pan and wipe out any blackened bits.
  • Return pan to medium-high heat and swirl in remaining 3 tablespoons oil. Add onion, bell pepper, garlic, and a large pinch of salt; cook, stirring often, until softened, 4 to 5 minutes. Add rice and cook, stirring, until grains are well-toasted and begin to pop, 1 to 2 minutes. Stir in tomato paste and cook 1 minute. Add tomatoes and wine; cook until liquid has evaporated, about 30 seconds. Discard rosemary from reserved stock mixture and adjust seasoning as desired; add to pan. Bring to a boil and cook, without stirring, until liquid has reduced slightly, about 5 minutes. Add lima beans, broad beans, and artichoke hearts; nestle chicken into rice, skin-side up.
  • Transfer to oven and bake until liquid has evaporated and rice is cooked through (top may look underdone, check just beneath for doneness), 15 to 20 minutes. Remove from oven and let stand, covered with foil, 5 minutes. Serve with lemon wedges.

LIMA BEAN PAELLA



Lima Bean Paella image

Categories     Chicken     Poultry     Tomato     Low Fat     Wheat/Gluten-Free     Lima Bean     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 tablespoons olive oil (preferably extra-virgin)
2 1/2 cups chopped red onions (about 2 medium)
1 ounce finely chopped smoked ham (scant 1/4 cup)
4 tablespoons chopped fresh thyme or 1 1/2 tablespoons dried
3 large bay leaves
8 ounces skinless boneless chicken thighs, fat trimmed, cut into 1-inch pieces
3 cups frozen baby lima beans (about 1 pound)
1 16-ounce can Italian-style tomatoes, cut into pieces, juices reserved
6 garlic cloves, minced

Steps:

  • Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add 2 1/2 cups chopped red onions, 1 ounce finely chopped smoked ham, 3 tablespoons chopped fresh thyme and bay leaves and sauté until onions are tender and golden, about 8 minutes. Add chicken pieces, 3 cups baby lima beans, Italian-style tomatoes with their juices and minced garlic cloves and bring mixture to boil. Reduce heat to medium-low, cover and simmer until chicken pieces are cooked through and lima beans are tender, about 25 minutes. Discard bay leaves. Season mixture to taste with salt and pepper. Transfer paella to large serving bowl. Sprinkle with remaining 1 tablespoon chopped fresh thyme and serve.

SKILLET LIMA BEANS



Skillet Lima Beans image

Skillet dishes are the cornerstone of Gullah cooking, and these lima beans are made in my favorite skillet-cast-iron. Instead of simmering the lima beans for hours and hours, I've added a fresh take to the traditional Lowcountry side dish by adding bell peppers and tomatoes.

Provided by Kardea Brown

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings (3 1/2 cups)

Number Of Ingredients 10

1/2 pound thick-cut bacon
1 tablespoon unsalted butter, plus more as needed
1 white onion, chopped (about 1 cup)
2 cups fresh or frozen lima beans, thawed if frozen
1 clove garlic, minced
2 cups chicken broth
1/2 red bell pepper, chopped (about 2/3 cup)
1/2 pint cherry tomatoes, halved (about 1 cup)
Juice of 1/2 lemon (1 1/2 tablespoons)
Kosher salt and freshly ground black pepper

Steps:

  • Heat a large skillet over medium heat and add the bacon. Cook until crispy, about 15 minutes. Remove the bacon from the skillet to paper towels, reserving the drippings in the skillet. Crumble the bacon once cooled.
  • Add the butter to the drippings in the skillet and heat until melted. Add the onion and saute until tender, about 5 minutes. Add the lima beans and garlic. Add the chicken broth and bring to a boil. Cook until the lima beans are tender and the broth has evaporated, about 25 minutes.
  • Add the bell pepper, tomatoes and crumbled bacon, adding more butter if needed. Saute until the vegetables are tender, 2 to 3 minutes longer. Remove the skillet from the heat and stir in the lemon juice. Season with salt and pepper.

EASY LIMA BEANS



Easy Lima Beans image

Baby lima beans are steamed in chicken broth. This is a very tasty lima bean recipe that is also low in fat.

Provided by SharonB13

Categories     Side Dish     Beans and Peas

Time 45m

Yield 6

Number Of Ingredients 4

cooking spray
½ medium onion, finely chopped
1 ½ cups chicken broth
1 (16 ounce) package frozen baby lima beans

Steps:

  • Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 15.9 g, Fiber 4.1 g, Protein 4.1 g, Sodium 132.3 mg, Sugar 1.4 g

PAELLA VALENCIANA



Paella Valenciana image

Provided by Martha Rose Shulman

Categories     Chicken     Onion     Tomato     Dinner     Rabbit     Saffron     Green Bean     Lima Bean     Family Reunion     Party     Potluck     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 generous servings

Number Of Ingredients 14

1 3/4 cups dried lima beans (broad beans), soaked overnight in 10 cups water and drained
6 1/2 teaspoons salt, divided use
1 rabbit (about 2 pounds or 900 g)
1/2 cup extra virgin olive oil
1 large chicken (about 4 pounds 8 ounces or 2 kg), cut into 8 pieces
2 teaspoons freshly ground black pepper
4 ripe tomatoes, peeled and puréed
1 3/4 cups chopped onions
2 1/2 teaspoons minced garlic
2 3/4 cups green beans (preferably flat romano beans)
2 1/2 to 3 quarts (2 1/2 to 3 liters) water, plus more as needed
1 rosemary sprig
2 generous pinches saffron
4 cups Bomba rice

Steps:

  • 1. Bring 10 cups of water to a boil over medium-high heat and add the dried beans. Reduce the heat to a simmer and cook until just tender, 1 to 1 1/2 hours. Stir in 2 teaspoons of salt and let rest in their liquid for about 30 minutes before draining.
  • 2. Cut up the rabbit: Cut off the hind legs, using a sharp boning knife to slice between each leg and the hip joint. Cut each hind leg into two pieces, slicing at the joint between the thigh and leg. Cut off the front legs, slicing between each leg and the shoulder joint. Cut the body into three sections: ribs, loin, and bottom, using a heavy meat cleaver. Cut the loin in half, then cut the ribs in half through the breast and backbone, then cut each half in half.
  • 3. Prepare a wood (or charcoal) fire and heat the oil in a large paella pan set over the hottest part of the fire. Season the chicken and rabbit with 2 teaspoons each of salt and pepper. When the oil is hot, add the chicken and rabbit and fry over medium-high heat, turning the meat to brown all sides evenly, 8 to 10 minutes.
  • 4. Add the tomatoes, onions, garlic, and green beans and continue to cook over medium heat until the beans are nearly tender, about 15 minutes. Add 10 cups of water and the rosemary sprig and move to the hottest part of the grill, or rearrange or add coals to raise the heat to high. Cover the pan with a grill lid.
  • 5. Remove the lid when the water comes to a boil. Stir in 2 1/2 teaspoons of salt and the saffron, then sprinkle the rice evenly around the pan directly into the liquid, avoiding the meat.
  • 6. Add the broad beans. Stir gently one time only to evenly distribute the rice (do not stir again). Remove the rosemary.
  • 7. Cook, uncovered, turning the pan one-quarter turn every 5 minutes to help ensure even heat distribution. Cook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liquid. The rice should be al dente when it is done; if it is too firm when the liquid is absorbed, add additional water 1 cup at a time, continuing cooking until the rice is done. During this period, keep the heat at a level that allows the liquid to simmer gently.
  • 8. Remove the paella from the heat, and cover and allow to sit for 5 to 10 minutes before serving. Serve about 2 cups of the rice and vegetables and 1 piece each of the rabbit and chicken for each of 8 servings in large heated soup bowls. Or place the warm paella pan on the table and allow guests to serve themselves.

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